Acorn Squash and Black Bean Chowder

Acorn Squash and Black Bean Chowder
  • 6 servings
  • 0:05 Preparation
  • 0:20 Cooking
  • 0:25 Total Time


Add all
  • 5

    slices bacon, cut in thin strips

  • 4 cups
    (1 l)

    acorn squash, peeled, in large dice

  • 4 cups
    (1 L)

    vegetable stock

  • 400 mL

    fat free Creama

  • 2 tsp.
    (10 mL)

    lemon juice, freshly squeezed

  • 1 cup
    (250 mL)

    canned black beans, rinsed and, drained

  • Salt and freshly ground pepper to taste

  • 2 Tbsp.
    (30 mL)

    chives, finely chopped


In a large skillet sauté the bacon until crisp and golden. Remove all but 30 ml (2 tbsp) of the fat. Add the squash and sauté for 2 minutes more.

Add the stock and simmer for 10 minutes or until the squash is tender.

Add the fat free Creama, lemon juice and black beans and return to a simmer.

Season to taste, garnish with chives and serve.

Source: Saputo